环保酵素高效发酵菌株筛选及不同发酵方式比较

Plant Jiaosu for Environmental Protection:strains screening and comparison of different bioactive fermentation methods

环保酵素是以水果、蔬菜、谷物等为原料经发酵后制得的用于环境治理及保护的产品,含有多种生物活性成分,可作为水果副产物资源化利用的新方式.为缩短环保酵素发酵时间同时提升品质,从自然发酵酵素和醋酸菌样品中分离筛选得到乳酸菌、酵母菌和醋酸菌各1株用于环保酵素的生物强化发酵,通过测定发酵过程理化性质和微生物数量、群落变化,比较生物强化发酵、灭菌-生物强化发酵及自然发酵的优劣.结果表明:生物强化发酵和灭菌-生物强化发酵都缩短了发酵时间,生物强化组发酵完成后乳酸含量为3.49±0.23 g/L,醋酸含量为3.53±0.11 g/L,二者含量均高于灭菌-生物强化及自然发酵组;生物强化组有效活菌数(CFU,9.5×10^(8)个/mL)显著高于自然发酵组(P<0.05);生物强化组属水平优势菌群所占比例(醋酸杆菌+乳酸杆菌)最高为90.35%+3.29%,灭菌-生物强化组次之(79.11%+6.11%),自然发酵组最低(9.21%+2.69%).综上所述,生物强化发酵相比自然发酵具有明显的优势,结果可为环保酵素的推广应用提供理论支撑.

Jiaosu,which is made from fermented fruits,vegetables,and grains,can be used to purify and protect the environment.Jiaosu contains a variety of bioactive components and transforms fruit by-products into valuable resources.This study aimed to reduce the fermentation time using environmentally friendly enzymes and improve jiaosu quality.One strain each of Lactobacillus,Acetobacter,and yeast were isolated and screened from the samples of natural fermentation enzymes and Acetobacter,which were used for bioaugmentation of environmental protection enzymes.The advantages and disadvantages of bioaugmentation fermentation,sterilized bioaugmentation fermentation,and natural fermentation were compared by analyzing physicochemical properties and quantity and community changes of environmental protection enzymes during the fermentation process.The results showed that both bio-enhanced fermentation and sterilized bio-enhanced fermentation shortened the fermentation time.The lactic acid(3.49±0.23 g/L)and acetic acid(3.53±0.11 g/L)concentrations in the bio-enhanced group were higher than those in the sterilized bio-enhanced and natural fermentation groups.The number of viable bacteria(CFU)in the bio-enhanced fermentation group was 9.5×10^(8)/mL,which was significantly(P<0.05)higher than that in the natural fermentation group.Furthermore,the proportion of dominant bacteria(Acetobacter and Lactobacillus)was highest in the bioaugmentation group(90.35%and 3.29%,respectively),followed by the sterilized bioaugmentation group(79.11%and 6.11%,respectively),and was lowest in the natural fermentation group(9.21%and 2.69%,respectively).Compared to natural fermentation,bio-enhanced fermentation had clear advantages.This study provides theoretical support for further promotion and application of environmental protection enzymes.